Best 3 Bubba Gump Shrimp Mac And Cheese Recipes

SHRIMP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

BUBBA GUMP SHRIMP COMPANY SHRIMP MAC AND CHEESE RECIPE

Steps:

• Preheat oven to 400°F.
• Place prepared shrimp in a large heat proof bowl.
• Prepare pasta according to package directions. Drain. Immediately add hot pasta to bowl with shrimp. The heat will partially cook the shrimp.
• Add 2 tablespoons butter to a medium sauce pan. Set over medium heat and melt butter.
• Add onion. Sauté 1 minute.
• Whisk in flour. Cook, stirring with a whisk for 1 minute.
• Whisk in milk. Heat approximately 4 minutes.
• Add Cheddar and Monterey Jack cheeses. Stir until smooth.
• Add 1/2 teaspoons Cajun seasoning, salt and pepper.
• Remove from heat and stir in shrimp and pasta. Mix well.
• Transfer the mixture to a buttered casserole dish.
• Top with Parmesan cheese, bread crumbs, 3 tablespoons melted butter and parsley.
• Place in preheated oven. Bake 20 - 25 minutes or until browned and bubbling.
• Serve hot.

SHRIMP SCAMPI MAC AND CHEESE

Steps:

• Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
• Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.
• Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.